My fave beef stroganoff recipe calls for a cup of sour cream and I routinely use less. Add the 2/3 and see how it tastes. From there do cream and maybe a tiny splash of vinegar but turn the heat off first! I’ve tried yogurt in hot dishes before but it breaks and gets grainy quickly. I’d avoid it even though I love Greek yogurt otherwise.
I no longer buy sour cream and only use Greek yogurt. I added it to my stroganoff and it wasn’t a great substitution. It also stayed grainy and never fully mixed in. I’d temper it if I did that again.
Use the sour cream first and see if you need more. If so, I would mix some half n half with Greek yogurt til fully incorporated and add incrementally as needed; maybe a tablespoon at a time.
IMO yogurt is slightly bitter compared to sour cream, so it may change the dish. I’d try a controlled experiment. A little less cream wouldn’t ruin anything.
Yogurt has a distinctive tang that I don’t think the sour cream is bringing. I’d just use the sour cream you have, see where things are at, and add a bit of heavy cream in bits until you like the consistency.
If you do use Greek yogurt I’d use a small amount.
I think it would be fine. I make yogurt on a regular basis in an Instant Pot, then strain to get the consistency desired. We use it in place of sour cream and cream cheese - no one knows the difference.
I followed a recipe and regretted the amount of sour cream I used. Someone here mentioned adding cream cheese, and I’m gonna do that for sure next time
Mix some heavy cream into the yogurt then add a little lemon juice. Should taste and feel just like sour cream.
Isn’t that how you make crème fresh
well it ain’t how you make crème stale
Frankly, I'd just use the amount you have. See if you like it. Some Stroganoff recipes overindulge on the sour cream anyway. Don't know about Beard's.
My fave beef stroganoff recipe calls for a cup of sour cream and I routinely use less. Add the 2/3 and see how it tastes. From there do cream and maybe a tiny splash of vinegar but turn the heat off first! I’ve tried yogurt in hot dishes before but it breaks and gets grainy quickly. I’d avoid it even though I love Greek yogurt otherwise.
Heavy cream, definitely.
I no longer buy sour cream and only use Greek yogurt. I added it to my stroganoff and it wasn’t a great substitution. It also stayed grainy and never fully mixed in. I’d temper it if I did that again.
Use the sour cream first and see if you need more. If so, I would mix some half n half with Greek yogurt til fully incorporated and add incrementally as needed; maybe a tablespoon at a time.
Or maybe some of each?
id split the difference
IMO yogurt is slightly bitter compared to sour cream, so it may change the dish. I’d try a controlled experiment. A little less cream wouldn’t ruin anything.
A little more cream won’t ruin anything either though
You have a point there. The dish is pretty bulletproof.
plain greek is pretty interchangable with sour cream in a lot of recipes in my mind,
I agree unless it’s fat free Greek yogurt.
Oh that's true I missed that. Fat free yogurt is a crime
I'm curious, because bitter could be a great foil to the sweet beefy stroganoff. I'd add a little just to try it.
I wouldn't risk the yoghurt curdling.
Make it with what you have, and if it doesn't seem creamy enough adding some heavy cream won't cause the dish to fail.
Yogurt has a distinctive tang that I don’t think the sour cream is bringing. I’d just use the sour cream you have, see where things are at, and add a bit of heavy cream in bits until you like the consistency.
If you do use Greek yogurt I’d use a small amount.
[deleted]
Sour cream is already just as acidic, I doubt the substitution would change that character of the dish.
fat free. maybe I need some heavy cream.
Heavy cream and a little lemon juice
Use what you have it will be fine.
I think it would be fine. I make yogurt on a regular basis in an Instant Pot, then strain to get the consistency desired. We use it in place of sour cream and cream cheese - no one knows the difference.
I've used all Greek yogurt and it's fine.
A bit of both.
I leave out the sour cream all together… heavy cream.
Fat free Greek yogurt better of health reasons. It’s a good substitute, anyhow
Dont do the yogurt. I made that mistake with my steoganoff recipe and it was abysmal and weird.
Yogurt
I followed a recipe and regretted the amount of sour cream I used. Someone here mentioned adding cream cheese, and I’m gonna do that for sure next time
I think the heavy cream would be sublime.
NYT stroganoff is heavy cream.
There’s your validation! Haha seriously heavy cream is so lush. I don’t think you can go wrong:)
I’d either sub heavy cream or just omit the last 1/3 of sour cream.
In the elementary school lunch room we called this beef strokin’ off
Who up beefin they stroganoff?
Use the cream. Yoghurt is tangier.